The name arisi, paruppu saadham literally means rice and lentils cooked. It is similar to the north indian kichdi except toor dhal is used here. Arisi paruppu saadham is very popular in Kovai area of Tamilnadu. There are some variations with the region itself as i understand. I recently found this recipe HERE and loved the simplicity of the recipe. I tried it yesterday and it was very yummy. My kids and myself enjoyed this rice with some japanese eggplant stir fry and applam. Sona masoori, ponni raw rice may work better, but I had only basmati rice and it turned out just fine.
- 1 cup basmati rice
- 1/2 cup toor dhal/ tuvaram paruppu
- 2.5 cups water
- 1 small onion chopped
- 1 roma tomato chopped
- 1 large clove of garlic sliced
- couple of curry leaves
- 2-3 tbsp chopped cilantro
- 1.5 tsp sambar powder
- 1/4 tsp turmeric powder
- 2 tsp salt or to taste
- 1 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 2 small red chillies
- Wash the rice and the dal well. Soak them together in 2.5 cups of water for 30 mins ( 2 cups water for the 1 cup rice and 1/2 cup water for the 1/2 cup toor dal)
- In a small pressure cooker, add oil and add the mustard seeds. Once they crackle add the urad dal, red chilies and fry till golden. Add the curry leaves.
- Add the onion and saute till they are done.
- Add the tomatoes, turmeric powder and cook till the tomatoes are mushy.
- Add the sambar powder, salt to taste.
- Add the soaked rice and dal with the water.
- Adjust salt and spices according to taste
- Close the pressure cooker and cook for 2 whistles. if using sona masoori or ponni, cook for 3 whistles. turn the stove off.
- Let the pressure go down by itself naturally and open the cooker.
- Garnish with cilantro.
- Serve hot with ghee and enjoy